Gluten-Free Spicy Chicken Ramen
Elevate your dinner game with this mouthwatering Gluten-Free Spicy Chicken Ramen, a perfect blend of bold flavors and nourishing ingredients. This recipe features tender, seasoned chicken thighs, chewy gluten-free ramen noodles, and a deeply flavorful broth infused with garlic, ginger, tamari, and a spicy kick of gochugaru. Loaded with fresh veggies like baby spinach and shiitake mushrooms, and topped with soft-boiled eggs, green onions, and a drizzle of optional red chili oil, this ramen offers a restaurant-quality meal right at home. With just 20 minutes of prep time and naturally gluten-free ingredients, it's a comforting and wholesome option for anyone craving a delicious bowl of spicy ramen without the gluten. Serve with lime wedges for a zesty finish and indulge in this satisfying one-pot recipe that's sure to become a family favorite! Perfect for cozy nights or when you need a hearty, flavorful pick-me-up.
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Recipe Information
Ingredients
- 8 oz Gluten-free ramen noodles
- 1 lb Boneless, skinless chicken thighs
- 6 cups Low-sodium gluten-free chicken broth
- 3 tbsp Tamari (gluten-free soy sauce)
- 2 tbsp Sesame oil
- 1 tbsp Gochugaru (Korean red pepper flakes)
- 4 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 3 Green onions, thinly sliced
- 2 cups Baby spinach
- 1 cup Shiitake mushrooms, sliced
- 1 tbsp Red chili oil (optional)
- 1 tsp Coconut sugar (or brown sugar)
- 2 Eggs, soft-boiled
- 4 Lime wedges
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
Instructions
Cook the gluten-free ramen noodles according to package instructions. Drain, rinse with cool water, and set aside.
Season the chicken thighs with sea salt and black pepper. Heat 1 tablespoon of sesame oil in a large pot or Dutch oven over medium heat. Cook the chicken thighs for 4-5 minutes per side until browned and cooked through. Remove from the pot and set aside to rest. Once cooled slightly, slice the chicken into thin strips.
In the same pot, add the remaining 1 tablespoon of sesame oil. Sauté the minced garlic, grated ginger, and gochugaru for 1 minute until fragrant.
Stir in the gluten-free chicken broth, tamari, and coconut sugar. Bring the mixture to a gentle simmer.
Add the sliced shiitake mushrooms and cook for 5-7 minutes until tender.
Stir in the baby spinach and cook for another 1-2 minutes until wilted.
Divide the cooked gluten-free ramen noodles into serving bowls. Ladle the spicy broth and vegetables over the noodles.
Top each bowl with sliced chicken, soft-boiled eggs (halved), sliced green onions, and a drizzle of red chili oil if desired. Serve with a lime wedge for a burst of fresh citrus flavor.
Enjoy your Gluten-Free Spicy Chicken Ramen!
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 7240 mg | 315% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 15.6 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 343 mg | 26% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2850 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
